Ultimate Fish Finger Sarnie with Chippy Chips

Paid Partnership with Scotty Brand, but all thoughts and recipes my own.

Earlier last month, the lovely folk at Scotty Brand sent me their latest new product to sample: Chippy Chips! I mean, who doesn’t love a good chippy? These new frozen chips are made with just two ingredients: Scottish grown potatoes and sunflower oil, and are unevenly cut for an authentic chippy-style look (and taste).

They tasked me with creating a recipe to sit alongside their chippy chips and naturally, the first thing that came to my mind was a crispy, zingy fish finger sandwich, because of course! The chips can be cooked two different ways, either deep fried, for a more classic chippy taste, or baked in the oven, for a healthier option. I opted to oven fry mine for this recipe, but I’ve indulged in them deep fried as well and they are the closest I’ve ever had to the real thing at home! Perfect served with classic chippy sauce – keep the tomato ketchup far away please!

Ultimate Fish Finger Sarnie with Chippy Chips

Ingredients (serves two)
2 skinless, boneless cod fillets, or other white fish
25g plain flour
1 egg, beaten
75g golden breadcrumbs
Vegetable or sunflower oil, for frying
150g frozen peas
1 lemon
4 tbsp mayonnaise
3-4 cornichons
1 tsp capers
A few leaves fresh parsley
Salt and pepper
4 slices crusty white bread
300g Scotty Brand Chippy Chips

Method
1. Preheat your oven to 210c fan. Spread your chippy chips out on a baking tray and, once your oven is preheated, bake in the oven for 20 minutes.
2. While they bake, make the tartare sauce. Finely chop the cornichons, capers and fresh parsley (you can add more or less of these depending on your personal tastes). Place them in a bowl with the mayonnaise and the juice of half a lemon. Stir to combine, add salt and/or more lemon juice to taste and set aside.
2. Next, make the peas. Put a small pot of salted water on to boil. Once boiling, add the peas and cook for 3-4 minutes until soft but still vibrant green. Drain the peas, then place in a blender with the juice of half a lemon, a pinch of salt and pepper, and a small splash of water. Blitz to your desired consistency, you can keep going until they are totally smooth, or leave them a little chunkier. Put the mix back into the saucepan and leave over a very low heat.
3. For the fish, cut the cod into fingers and put the flour (seasoned with a little salt and pepper), breadcrumbs and beaten egg in three separate bowls. Dust each fish finger in flour, then egg, then in the breadcrumbs and place on a plate, ready for frying. Add enough oil to cover the base of a medium non-stick frying pan and place over a high heat.
4. Once the oil is hot, add the fish fingers and cook for 30 seconds to one minute on each side, until golden brown and crispy. Remove from the oil and drain on kitchen paper.
5. To assemble, generously butter the bread, then spread the pea puree onto the bottom slices. Top the pea puree with the fish fingers, spoon over the tartare sauce, and add the other slice of bread. Serve with the freshly cooked chippy chips, slathered in vinegar, chippy sauce, or whatever your favourite chip shop condiment is! Dig into a sandwich of crispy fish fingers, fresh pea puree and a tangy tartare sauce, perfectly paired with Scotty Brand chippy chips!

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